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Cream cheese frosting cupcake with cinnamon sticks on white plate, cozy baking image.

Snickerdoodle Cupcakes

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 444 kcal

Ingredients
  

  • 1 2/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1 1/4 cups granulated sugar
  • 1 large egg room temperature
  • 1/3 cup Greek yogurt
  • 2/3 cup whole milk room temperature
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 2/3 cup unsalted butter room temperature, for frosting
  • 4 ounces cream cheese room temperature, for frosting
  • 2 1/4 cups powdered sugar for frosting
  • 1 teaspoon vanilla extract for frosting

Instructions
 

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
  • In a bowl, whisk together flour, baking powder, cream of tartar, baking soda, and salt. Set aside.
  • In another bowl, whisk melted butter with 1 cup of sugar until well combined. Add the egg, Greek yogurt, milk, and vanilla extract, mixing until smooth.
    Flour and eggs in a mixing bowl for baking.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
    Flour and wet ingredients in a mixing bowl for baking bread or cake.
  • Mix the remaining 1/4 cup sugar with the cinnamon in a small bowl.
    Brown sugar in a glass bowl with a whisk on a white textured surface.
  • Fill each cupcake liner with batter about halfway, sprinkle some cinnamon sugar, then cover with more batter until 3/4 full.
    Cream cheese muffin batter in individual paper cups before baking, showcasing fresh homemade muffins.
  • Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Beat room temperature butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
  • Pipe or spread the frosting onto the cooled cupcakes.
    Buttercream frosting and chocolate chip cookies on cooling rack.

Nutrition

Calories: 444kcalCarbohydrates: 58gProtein: 4gFat: 22gSaturated Fat: 14gSodium: 143mgFiber: 1g
Keyword snickerdoodle cupcakes
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